Pizza

Notes on what happens when good technique meets bad yeast... The Approach Attempted the classic 24-hour method using the same 70% hydration recipe and spiral mixer technique as my 12-hour version. What Went Wrong One critical ingredient failed me: the yeast was past its best. Method Notes 1. Initial Process

Notes on lowering hydration for a more manageable dough... The Approach Tried a slightly lower 65% hydration using the spiral mixer and 24-hour fermentation. Key Changes * Reduced water content (65% vs previous 70%) * Used properly active yeast * Maintained full 24-hour fermentation Method Notes 1. Initial Mix * Cold water (95% of

Notes on experimenting with lower protein flour... The Approach Tried the 12-hour method again with 70% hydration, but switched to weaker flour (W230 vs previous W320 rating). Key Change * Lower protein flour (W230 strength rating) * 70% hydration * 12-hour accelerated timeline Method Notes 1. Initial Mix * Same process as previous attempts

Today I tested a pizza dough recipe using a 100% poolish pre-ferment method. Here are the details of the process and results. Recipe Details Poolish (Bigga) * 300g water * 300g flour 00 * Left at room temperature for 1 hour * Refrigerated for 17 hours Final Dough * Added 140g flour to the poolish